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Oyster sauce perfumed steaks with braised Chinese cabbage


  • Whisk the oyster sauce with 2 tbsp soy, 60 ml oil, the lime juice, sugar and garlic until well combined and the sugar has dissolved. 
  • Add the steaks, toss well and refrigerate for 30 mins, turning once. Then cook the steaks to the desired degree on a lightly oiled, preheated ridged grill (or BBQ). 
  • At the same time, heat a little oil in a wok (or large, heavy-bottomed non-stick pan) and briefly stir fry the wonga bok. 
  • Add the stock with 1 tbsp soy and a little seasonings. Toss and gently cook until tender. Then add the bok choy and coriander. Mix well and briefly cook. 
  • To serve, mound the vegies in individual flat soup bowls and top with a steak (whole or sliced).


  • 4 tbsp oyster sauce
  • 3 tbsp salt-reduced soy sauce
  • vegetable oil
  • juice of 2 limes
  • 1 tbsp shaved palm (or soft brown) sugar
  • 4 garlic cloves, crushed
  • 4 x 180 gm porterhouse steaks, trimmed of all fat & sinew
  • olive oil spray
  • ½-1 wonga bok (Chinese cabbage), finely shredded
  • ½ cup chicken stock
  • sea salt & freshly ground pepper
  • 3 heads bok choy, shredded
  • 2 heaped tbsp chopped coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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